30 minutes
A classic side dish of creamy and buttery mashed potatoes, perfect for pairing with your favorite main course.
Yellow Potatoes, Cut into medium-sized pieces
0 lb
to taste
Whole Milk, Heated
cups
tablespoons
1. Boil Potatoes
Cut 1½ pounds of yellow potatoes into medium-sized pieces and place them in a pot of salted water. Bring the water to a boil and cook the potatoes for 15 to 20 minutes until a knife easily pierces through them, indicating they are tender, flaky, and dry inside.
2. Drain and Steam
Once the potatoes are perfectly cooked, drain them thoroughly in a colander and allow them to steam for a few minutes to ensure any excess moisture evaporates.
3. Heat Milk
While the potatoes are steaming, take the empty pot and heat ½ cup of whole milk or reserved potato-cooking water to help maintain the temperature and consistency when mashing the potatoes.
4. Mash Potatoes
Return the drained potatoes to the pot, add 4 tablespoons of butter, and mash them while they're still hot. Use a potato masher or a sturdy wooden spoon to achieve a smooth consistency. Mashing over low heat retains their warmth and keeps the texture light and airy.
5. Season and Serve
Finally, season the mashed potatoes with salt to your liking. If you find the consistency too thick, gradually add the warm milk, stirring until you reach the desired creaminess. Serve immediately.
Opt for starchy potatoes like Russets or Yukon Golds for the fluffiest, most flavorful mash.
Use high-quality unsalted butter and warm whole milk or heavy cream for a luxurious texture.
Generously salt the cooking water to flavor the potatoes from within, akin to pasta water.
Cut potatoes into evenly sized chunks to ensure consistent cooking and prevent some pieces from becoming waterlogged.
Use a ricer or food mill for the fluffiest texture, or a traditional masher with a gentle touch to avoid over-mixing.
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